Press residues

See under .

Term (Old High German trestir = with cloudy sediment) for the residues from grape pressing or residues after mash fermentation and also for the brandy distilled from them (pomace brandy).

Press residues

Term for the pulpy mass of grape skins, pulp, seeds and, if no destemming has taken place, also stems after pressing. Other names are Bälisch (Mosel), Lauer, Leier, Lor(c)ke, Lur(c)ke, Trebern, Tröber and Trasch/Träsch (Switzerland). Sometimes a distinction is made: Trester = press residue (white wine), Trebern = fermentation residue (red wine). The components that float to the top during mash fermentation are called pomace. This is brought into intensive contact with the must/wine by machine or manually during fermentation (see under Pigeage = Underpushing). The picture on the left shows the open mash fermentation of a red wine, the picture on the right a red wine marc.

Tresterhut - Maischebottich und Rotweintrester

Noble brandy (spirit)

From 100 litres of mash, about 25 kilograms of moist marc are produced. It consists of about 75% skins and 25% pips. Grape marc is also often used...

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Press residues

Pomace

Press residues

Noble brandy (spirit)

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